Peking Duck Recipe

Prepare and clean

Remove giblets and neck from the duck cavity. Rinse the duck inside and out under cold water and pat very dry with paper towels. Trim any excessive fat at the cavity opening and the tail. Pat dry again; moisture will prevent skin-crisping.

Season cavity

Season the cavity liberally with 1 tsp coarse salt and 1/2 tsp white pepper. Stuff the cavity with the trimmed scallions and the smashed ginger piece to aromatize while roasting.

Air-dry the skin

Prick the skin lightly all over with a skewer or sharp fork between the joints (do not pierce the meat) to help render fat and allow crisping. Combine 2 tbs kosher salt and 1/2 tsp white pepper and rub over the skin. Place the duck on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for at least 8 hours or overnight to dry the skin thoroughly.

Bring the water (2 L) to a robust boil in a wide pot. If using honey or maltose for ease of brushing, warm 2 tbs with the water so it dissolves. Line a work area near the oven where you can carefully pour boiling water over the duck to tighten the skin—this traditional step helps separate skin from fat for a crisper finish.

Place the dried duck on a rack over a large roasting pan. Wearing heatproof gloves, very carefully ladle or pour the boiling water over the entire surface of the duck skin to tighten it; expect steam and splatter. Immediately pat the duck dry with paper towels and return it to the rack.

Preheat oven to 375°F (190°C). In a small saucepan combine 1 cup honey, 2 tbs maltose (or corn syrup), 1 tbsp white vinegar, 1 tbsp soy sauce and 1 cup water. Warm gently over low heat until the honey and maltose dissolve and the mixture is smooth; keep warm for glazing. This sweet-sour glaze will caramelize to color the skin.

Place the duck on a rack in a roasting pan breast-side up. Optionally add the star anise, cinnamon stick and orange peel to the bottom of the roasting pan to perfume the oven as the duck roasts.

Roast the duck at 375°F (190°C) for 45 minutes. After 45 minutes, using a silicone or heatproof brush, generously brush the warm glaze all over the duck skin. Continue roasting for another 25–35 minutes, basting with glaze every 10 minutes, until the skin is deep mahogany and crisp and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If the skin begins to darken too quickly, tent loosely with foil.

To further crisp the skin, switch the oven to broil (or highest setting) for 2–4 minutes briefly while watching closely — the glaze will bubble and caramelize rapidly. Remove when evenly browned and glossy.

While the duck cooks or rests, prepare the serving sauce. Gently stir 1 cup hoisin sauce with 1 tsp Chinese five-spice powder until smooth. Adjust to taste; you can thin with 1–2 tbs warm water if too thick.

When the duck is done, transfer it to a cutting board and let rest 10–15 minutes. This helps the juices redistribute and makes carving easier. Carefully carve the skin and meat into thin slices: traditional Peking duck service emphasizes crisp skin with thin slices of meat — start by removing large pieces of skin, then slice the breast and leg meat thinly.

Warm the Mandarin pancakes according to package directions, or steam folded damp towel-wrapped tortillas for a minute to soften. Place a small smear of hoisin sauce on a pancake, add a piece of duck skin and some meat, top with cucumber and scallion batons, fold and serve immediately. Offer remaining hoisin and extra glaze on the side.

If included, place 2 star anise, 1 cinnamon stick and orange peel in the bottom of the roasting pan before the duck goes in. They will add subtle fragrance to the drippings and oven steam; discard before serving.